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CRUSTLESS MUSHROOM & SPINACH TART




Source of Recipe


Macklinda


List of Ingredients




CRUSTLESS MUSHROOM & SPINACH TART

2 tbsp. dry Italian breadcrumbs
2 tbsp. olive oil
10 oz. button mushrooms, sliced (about 3-1/2 cups)
1/2 cup chopped onion
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
4 eggs, slightly beaten
1 cup milk
Salt & pepper to taste
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese



Recipe



Preheat oven to 350 degrees. Coat a 9” pie plate (I use a deep dish pie plate) with nonstick spray and sprinkle with breadcrumbs, coating evenly; shake out excess, set aside.

In a large skillet in hot oil, cook mushrooms and onion, stirring frequently, until liquid has evaporated and mushrooms and onion are tender, about 7 minutes; remove from heat. Stir in Swiss cheese, Parmesan cheese and mushroom mixture; pour into prepared pie plate.

Bake until a knife comes out clean, 40-45 minutes.